The topic for the Food in Jars mastery challenge for June is jam. As I live in the Peach State and the first of this year’s Georgia peach crop has just started to show up in local farmer’s markets it seemed the ideal candidate to turn into jam.
Sadly, the Georgia peach crop for 2017 is estimated to be 80% down due to a warmer than average winter followed by a spring freeze, so I need to take advantage of what I can get my hands on before the supply dries up.
My jam is based on Marisa’s recipe from “Food in Jars“, although I tweaked the amount of cinnamon and nutmeg from the original recipe.
The jam turned out really well and will be a welcome reminder of this year’s crop when the limited supply disappears.
If you have any spare jam, you can use it to make a decadent treat: bellini truffles. Click here for the recipe.
Peach Jam
2 lbs fresh peaches, peeled, pitted and coarsely chopped
2 cups granulated sugar
Zest and juice of a lemon
0.25 tsp cinnamon
0.25 tsp nutmeg
3oz pack of liquid pectin
Put the peaches and sugar in a large non-reactive pan and stir well to combine. The peaches should start releasing their juice. Bring to a boil and add the lemon zest and juice, cinnamon and nutmeg. Cook over high heat for 15-20 minutes.
Add the pectin and and bring to a rolling boil for 5 minutes. The jam should have thickened. Remove from the heat.
Pour the jam into sterilised jars, leaving 1/2 inch of headspace and then process in a boiling water bath canner for 15 minutes. If you need to know more about water bath canning there is a good introductory guide on the Ball canning website.
Yield: Three 8oz jars